Mince with Carrots & Peas


4 of 5 (4)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.1
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,187.5 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 22.4 g

View full nutritional breakdown of Mince with Carrots & Peas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This is a nice variation to plain mince. I've added extra carrots and peas to jazz it up a bit! I like to serve this with wholewheat spaghetti with a tiny bit of lurpak butter. Yummy!! This is a nice variation to plain mince. I've added extra carrots and peas to jazz it up a bit! I like to serve this with wholewheat spaghetti with a tiny bit of lurpak butter. Yummy!!
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1 large onion - finely chopped
    400g lean beef steak mince
    2 carrots - chopped
    1 cup frozen peas
    Boiling water (to cover ingredients)
    1 Knorr beef stock cube
    3 heaped teaspoons Bisto powder

Directions

Serves 4

1. Heat olive oil in a pan before adding chopped onions and frying over a medium high heat.
2. Add mince and fry until all browned.
3. Add carrots and peas and stir through before adding boiling water to cover.
4. Crumble in a stock cube, stir and reduce heat to gently simmer for 20mins.
5. In a glass add 3 heaped tsp Bisto and stir in cold water before slowly adding tio the mince, stirring all the time. This should thicken the sauce. If you find it is still too runny for your taste, add some more Bisto.


Number of Servings: 4

Recipe submitted by SparkPeople user JTAIT3.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.